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Decadent Chocolate Raspberry Cupcakes

Bakery-style chocolate cupcakes filled with raspberries and topped with rich chocolate frosting for a luxurious dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup fresh raspberries plus extra for garnish
Chocolate Frosting
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2-3 tbsp milk
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tin with liners.
  2. Whisk together dry ingredients: flour, cocoa powder, baking powder, baking soda, salt.
  3. Beat butter and sugar until fluffy, add eggs one at a time, then vanilla.
  4. Gradually mix dry ingredients alternately with milk, fold in raspberries.
  5. Spoon batter into liners, bake 18–20 minutes, cool completely.
  6. Prepare frosting: beat butter, add powdered sugar and cocoa alternately with milk, beat until smooth.
  7. Frost cooled cupcakes and garnish with fresh raspberries.

Notes

Customize with different berries or chocolate variations as desired.